Sally and I went for a stroll along the Charles a couple days ago. It was a perfect day outside, the leaves were at what is close to peak for Boston, and mushiness was in the air. Don’t you hate people that make out in the middle of the jogging/bike path? Me, too… except for when it’s us.
Sally and I headed up to Vermont for 3 days of leaf peeping and visiting friends/family. Friday we hung out with Riley and the gang before venturing out towards the notch. We visited the Boyden Farm/Vineyard, the Maple store, a covered bridge, the caves in the notch, and Cabot all in one afternoon trip before heading to Burlington for some wings and Swithback. Saturday we hiked Camels Hump with my Dad and Sunday we had the most perfect time on the most perfect day at Applefest with friends.
The cooling weather and emergence of foliage has made me sentimental for all things Fall. Chilly rainy days call for cranking on the oven and creating some delicious treats to share with friends. I have always felt a great calm and contentment when baking , and have recently decided to brush up on my skills. All things pumpkin and apple will be pouring out of our house. Luckily Robert has some freakish genes that keep him trim, because I am seriously thinking that a career in baking might be my calling. And until I can sell my treats, Robert will just have to taste-test them all. Some recent accomplishments include a healthy crust-less pumpkin tart, apple pastry tarts, apple-brie en croute, and mini chocolate ganache cakes. All of which have earned me somenew pets name at home: Tartelette and Babycakes. However, baking these treats are worthless without being able to see friends and family enjoy them. I am truly lucky to have some friends in my life whom let me experiment on them. Hosting a Sex and the City Movie screening party was a great time with friends to enjoy pastries and caramel-apple martinis. Dinner with the Newlyweds last night was a great opportunity to sit around enjoying wine and pumpkin treats (an end to a fantastic Italian dinner the host prepared). And my co-workers, like Robert, are subject to non-stop baked goods.
I will be keeping an online journal to track my progress as a baker/patissier: www.pastryvoyage.com, feel free to check it out (once I get it set up). I am always looking for a reason to bake, so please send along any pastry/bread requests to help further my cause and experience. I am sure Robert will thank you for giving his totally-ripped abs a break.